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Pizzana
Pizzana opened in Brentwood in 2017, built around Neapolitan-style pizza from chef Daniele Uditi, an Italian-trained pizzaiolo who developed his own dough formula — a longer fermentation process aimed at a lighter, more digestible crust than a traditional Neapolitan pie while still keeping the format's soft, char-blistered center and puffed cornicione edge. Uditi's pizzas lean into seasonal, market-driven toppings rather than a fixed traditional lineup, and the restaurant's burrata and other starters have built as much of a following as the pizzas themselves — a full Italian menu built around, rather than just alongside, the pizza program. That combination of technical dough work and a genuinely considered broader menu set Pizzana apart from more pizza-only Neapolitan spots when it opened. The restaurant's Brentwood opening drew real attention within Los Angeles's food press for bringing a more rigorously technical approach to Neapolitan-style pizza to the Westside specifically, a part of the city that hadn't previously had a destination-level Neapolitan pizzeria of its own. Since opening, Pizzana has expanded to additional Los Angeles-area locations, growth that's let more of the city access Uditi's specific dough technique without diluting the standard set at the original Brentwood restaurant. Most pizzerias mention their dough in passing; Uditi built an entire restaurant group around getting that one variable exactly right.
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Casa Bianca Pizza Pie
Sam Martorana had a real pizza pedigree by the time he relocated to Los Angeles from Chicago in the mid-1950s — his father ran a grocery business, and Sam himself had worked a stint at Tony's Pizza back home. He and his wife Jennie, along with Sam's brother Joe, opened Casa Bianca in January 1955, shortly after arriving with three young children in tow, and built the restaurant's entire identity around scratch-made, family-recipe pizza rather than any single gimmick. The sausage pizza is the dish most closely identified with the restaurant: sweetly spiced homemade sausage studded with roasted garlic, piled generously with mozzarella over a crust that's been described as chewy yet crisp, thin but substantial enough to carry real developed wheat flavor rather than just functioning as a base for toppings. The restaurant has stayed a genuine family operation for seven decades — Sam and Jennie's son Ned and daughter Andrea joined the business as it grew, and even in the restaurant's later years, Jennie remained involved in kitchen supervision while Sam personally oversaw the sausage production that gives the signature pizza its specific flavor. Seventy years in the same Eagle Rock storefront, run continuously by the same family, with the same made-from-scratch sausage recipe Sam brought west from Chicago in the 1950s, is a rare thing for any Los Angeles restaurant to sustain — long lines and a no-frills dining room have stayed part of the experience the entire time, treated as a feature rather than something to modernize away. Sam still oversees the sausage; that isn't nostalgia marketing, it's simply how the kitchen has always run.
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